Description
A moist and tender blueberry zucchini bread that combines the freshness of shredded zucchini with juicy blueberries — perfect for breakfast, snack, or a sweet treat.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries
- 1 tbsp all-purpose flour (for tossing blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
- In a large bowl, beat eggs, oil, applesauce, granulated sugar, brown sugar, and vanilla until smooth.
- Fold in shredded zucchini.
- Toss blueberries with 1 tbsp flour (to prevent sinking) and gently fold them into the batter.
- Pour batter into prepared loaf pan and spread evenly.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw.
- Make it healthier by swapping half the flour with whole wheat flour.
- Store leftover bread wrapped tightly at room temperature for up to 3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg